Ingredients:
4 cup half and half
6 teaspoons vanilla extract
4 tablespoon of sugar
Lots of ice – a bag or two of ice would work best
1 cup of kosher salt
1-gallon sized Ziplock bag and 1 large Tupperware (big enough to
hold the Ziplock bag and ice)
*Note: this will be enough for the class.
Directions:
Pour 4 cups of half and half into a small
Ziplock bag.
Add 6 teaspoons of vanilla extract and 4
tablespoons of sugar.
Seal the bag firmly and get any excess air
out.
Set out a large Tupperware container. Fill it
about ½ way with ice. Add 1 cup of Kosher salt.
Add your sealed Ziplock bag on top of the ice
in the Tupperware and fill with extra ice on top. Close the Tupperware.
Set out oven mitts for the children as the
shaking is about to get chilly! The children will take turns shaking the
Tupperware until the ice cream in the bag looks thick and creamy. This might
take a while!
Once the ice cream looks incorporated, take
the Ziplock bag out of the Tupperware and using cold water, rinse the salt off
the bag – this will prevent the ice cream from tasting salty.
Serve in little cups to the children and enjoy!